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Jammin’ with a Fridge Full of Tomatoes

What’s a chef to do when he finds pounds and pounds of awesome ripe tomatoes in the walk-in cooler, and there’s no plan for them? The tomato version of ‘making lemons into lemonade’, of course. That’s exactly what Chef Matthew found himself doing this week. He whipped up this Tomato Jam to serve with our Tuesday Lunch entreé – Smoked Pork over Kicked-Up Grits. What a delicious addition it made! Try it at home – I think you’ll come up with loads of ideas of how you can use it…

Tomato Jam

4-5 pounds plum tomatoes, rough-chopped

1 red onion, sliced

1 leek, sliced

3 cloves garlic, minced

½ cup honey

¼ cup Worcestershire sauce

2 tablespoons cayenne smoked paprika

1 tablespoon smoked paprika

½ cup apple cider vinegar

In a heavy-bottom sauce- or stock-pot, add the tomatoes, onions, leeks, garlic, honey, Worcestershire sauce, cayenne smoked paprika, smoked paprika, and vinegar. Slowly cook down over medium heat for about 30 to 40 minutes, or until tomatoes become jam. Let cool slightly, and serve, or cool completely. Store in refrigerator. Makes 2 to 4 cups